Grilled Game Hens With Raspberry Marinade Recipe




Grilled Game Hens With Raspberry Marinade Ingredients

6 rock cornish hens (about 3/4 to 1 l, b. ea.)split in ha
3 cup fresh or frozen raspberries
1 cup raspberry vinegar
3/4 cup olive oil
2 bay leaves
1 tbsp dried thyme
1 salt & pepper to taste

A Recipe for
Grilled Game Hens With Raspberry Marinade

 

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This is a recipe for Grilled Game Hens With Raspberry Marinade from the recipe cookbook of Recipes-to-go (Meal)


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Grilled Game Hens With Raspberry Marinade recipe - a tasty recipe for you to add to your collection!

Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.




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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




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Grilled Game Hens With Raspberry Marinade

Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.







Grilled Game Hens With Raspberry Marinade Directions

One day before serving, rinse the birds and pat dry. Place the
birds on a shallow baking dish. Combine the raspberries and vinegar
in a saucepan. Heat to boiling and boil for 1 minute. Remove from
heat. Stir in the oil, bay leaves and thyme. Cool to room
temperature. Pour the marinade over the birds and sprinkle with salt
and pepper. Marinate overnight in the refrigerator, turning
occasionally.
Prepare hot coals for grilling. Remove the birds from the
marinade and grill a few inches above the hot coals, basting
occasionally with the marinade, until juices run clear when the
thickest part of a thigh is pierced. Serve immediately.
The Silver Palate Good Times Cookbook, Julee Rosso and Sheila
Lukins

Serves: 6

 

 

 

 

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